Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Saturday, October 17, 2020

Hagen Halloween Breadsticks

Hello everyone!
Halloween is only a couple of weeks away and I can't wait!
My family has a tradition of enjoying chili and breadsticks on Halloween.
Growing up in the "Midwest" made for some cold Trick or Treat sessions and nothing warmed you up like a hot bowl of chili and breadsticks right outta the oven. 
My mom always made the most delicious and GIGANTIC breadsticks.
And today I am going to share the recipe with you!


You will need:
24 Rhodes Dinner Rolls, Thawed but Cold
1/2 A Cup of Butter
1/2 A Cup of Parmesan Cheese
Garlic Salt, Optional


Roll each roll into a 11 inch rope.
Place butter and cheese in shallow bowls.


Dip each rope into the butter and then into the cheese.


Place breadsticks on an 11x17 inch sprayed baking sheet. 
Sprinkle with garlic salt, if desired.


Cover with plastic wrap and let rise until double in size.


Remove wrap and bake at 350o for 15-20 minutes or until golden brown.
Enjoy warm!


As I have gotten older I have discovered that most of our "family recipes" tend to be the recipe on the back of the box or bag...
However, we do tend to put our own spin on things.
In this case we make our breadsticks extra large.
The original recipe says to roll the dough into 6 inch ropes.
We roll ours into 11 inch ropes.


These breadsticks are DELICIOUS and are pretty easy to whip up.
I seriously dream about them all year long...
I love our twist on the original recipe, making them jumbo breadsticks.
What are some of your family's Halloween traditions?


All my love,
Autumn

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Sunday, October 4, 2020

Homemade Cookies And "Scream" Cake

Hello everyone!
The last few years I have seen this "eye cake" floating around on Pinterest.
I thought it was so cute and would be easy to replicate.
The eyes are made of Oreo's so I started to think "Why not make the whole cake cookies and cream?"
(If there's one thing I love just as much as Halloween it's cookies and cream.)
Thus this cookies and "scream" cake was born.


You will need:
1 and 1/3 Cups of  All-Purpose Flour
2/3 Cup of Unsweetened Cocoa Powder, Plus More For Dusting the Pans
1 and 1/2 Teaspoons of Baking Soda
1 Teaspoon of Baking Powder
1/2 a Teaspoon of Cinnamon
1/2 a Teaspoon of Salt
1 and 1/3 Cups of Granulated Sugar
2/3 Cup of Firmly Packed Brown Sugar
4 Large Eggs
1/3 Cup of Water
2 Teaspoons of Vanilla Extract
1 Cup of Sour Cream
1/4 a Cup of Vegetable Oil


Preheat the oven to 325o.
Grease 2 round 6"pans, then line the bottom with parchment paper.
Dust the parchment paper with a small amount of cocoa powder.
Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
Whisk in both sugars until evenly combined.
Set aside.
In a medium bowl, whisk together the eggs, water, and vanilla.
Whisk in the sour cream and the oil.
Make a well in the center of the flour mixture, and add the sour cream mixture.


Stir until no dry streaks of flour remain, being careful not to overmix.
Divide the batter evenly among the prepared pans and bake until a toothpick inserted into the center comes out clean, around 35 to 40 minutes.
Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.
Prepare the cookies and cream buttercream frosting. 


You will need:
1 Cup of Salted Butter, Softened
4 Cups of Powdered Sugar
1 Teaspoon of Vanilla
A Pinch of Salt
2-3 Tablespoons of Heavy Cream
12 - 14 Oreos, Finely Crushed (About 1 and 1/4 Cups of Cookie Crumbs)


In a large bowl, beat the butter until smooth, creamy and light, about 4 minutes.
Add 2 cups of the powdered sugar, beating until well combined.
Beat in the remaining powdered sugar, vanilla, and salt,
Add just enough heavy cream to get the frosting to a nice pipeable consistency.
Stir in the crushed Oreos.


Stack the cakes with a thin layer of the cookies and cream buttercream in between the layers.
Cover the cake with the cookies and cream buttercream and smooth.


Prepare your eye decorations


You will need:
Oreo's
Mini Oreo's 
Brown M&M's


Carefully twist an Oreo in half, making sure not to separate the cream filling or break the cookie.
Take the cookie with the cream filling still attached and gently place a brown M&M "M" side down into the filling, creating an eye.
Repeat to create a second eye to complete the pair. 
Continue with both sized Oreos until you have your desired amount of eyes.
I placed my M&M's in different places on the Oreo to create different looks.
Some looking up, down , to the side, etc.
Place a small dot of the cookies and cream buttercream on the back of the completed Oreo eye.
Gently place onto the cake, and add it's pair.


Continue until you have achieved your desired look.
Enjoy!


This was such a fun cake to create.
I love how a simple decoration takes it to a whole new level.
I also love the added touch of the cookies and cream buttercream.
The Oreo flavor isn't just for decoration now.
What is you favorite Halloween candy?


All my love, 
Autumn

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Sunday, September 6, 2020

Reese Witherspoon's Summer Squash Casserole

Hello everyone!
Happy Labor Day weekend!
For most of us, Labor Day weekend is the time where we say goodbye to summer and hello to fall.
And Reese Witherspoon's Summer Squash Casserole is the perfect way to do so.
It's called a "summer casserole" but the squash and warm comfort food style make it the perfect way to welcome fall. 


You will need:
3 Tablespoons of Olive Oil
1 White Onion, Chopped
2 Garlic Cloves, Minced
1 and 1/2 Pounds of Yellow Squash, Sliced
1 and 1/2 Pounds of Zucchini, Sliced
2 Teaspoons of Salt
3 Tablespoons of Butter
24 Ritz Crackers
1 Cup of Shredded Sharp Cheddar Cheese
2 Large Eggs, Beaten with 1/2 A Cup of Heavy Cream
1 Teaspoon of Sugar
1 Teaspoon of Salt
1/2 A Teaspoon of Freshly Ground Black Pepper
3 Tablespoons of Grated Parmesan Cheese
2 Tablespoons of Chopped Fresh Parsley


Preheat oven to 375o.
Lightly grease a 2-quart baking dish.
Heat the olive oil in a large skillet over medium-high heat.
Add the onion and satué for 3 minutes.
Add the garlic to the onions and satué 1 minute more.


Add the yellow squash and zucchini to the pan with the salt.
Satué for 8 to 10 minutes, or until just tender.


Transfer the squash to a colander to drain away excess moisture.
Add the butter to the hot pan to melt and remove the pan from the heat.
Place the crackers in a large zippered bag, seal, and roll over them with a rolling pin, or a juice glass on its side, to create coarse crumbs.


Transfer half of the crumbs, along with the drained squash, to a large mixing bowl.


Combine 3/4 cup of the cheddar cheese, the egg-cream mixture, and the sugar, salt, and pepper and gently fold the mixture into the squash crumbs. 


Transfer the squash mixture to the prepared baking dish.
Combine the remaining cracker crumbs with the melted butter, the remaining 1/4 cup of cheddar, and the parmesan.


Sprinkle the mixture over the top of the casserole.


Bake for 20 to 25 minutes.
Remove from the oven and sprinkle with parsley.
Enjoy! 


This casserole is super tasty.
If you grew up enjoying "funeral potatoes" you will enjoy this dish.
It tastes very similar but just a tad lighter.
How do you spend your Labor Day?


All my love,
Autumn

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Sunday, August 16, 2020

Delicious Homemade Crepes

Hello everyone!
Erik and I love to indulge in a nice brunch on Sunday mornings.
There is nothing like sleeping in and enjoying a nice home-cooked meal.
One of our most common weekend breakfast foods is crepes.
They are quick and easy to make and you can put almost anything on them to satisfy your cravings.
Here is our favorite crepe recipe.


You will need:
1/2 A Cup of Water
1/2 A Cup of Milk, We Use Almond Milk
1 Cup of Flour
2 Eggs
1/4 A Teaspoon of Salt
2 Tablespoons of Melted Butter
Your Choice of Toppings


In a large mixing bowl, stir together the water and milk.
Gradually add in the flour while whisking to combine.
Add the eggs, salt, and butter and beat until smooth.


On the stove, heat a small greased frying pan over low medium heat.
Pour 1/4 a cup of the batter into the pan and tilt in a circular motion until the batter covers the bottom evenly.


Cook for 1-2 minutes until the bottom side turns light brown.
Flip and cook the other side.


Remove from the pan.
Add your choice of toppings.
Enjoy!


These crepes come together quickly and turn out SO delicious.
We mix up our toppings frequently so it feels like a new meal each time.
Jam, peanut butter, syrup, Nutella, fruit.
You name it!
What do you like to put on your crepes?


All my love, 
Autumn

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Monday, August 3, 2020

3 Easy Homemade Popsicles

 Hello everyone!
We only have a few short weeks left to enjoy this nice summer weather.
And what better way to enjoy it than with a nice refreshing popsicle?
Today I am going to share with you 3 easy popsicle recipes!


Strawberry Lemonade


You will need:
Lemonade
Strawberries, Sliced


Place the sliced strawberries into a popsicle mold.
Pour the lemonade over the strawberries leaving 1/4 of an inch from the top.
Place a popsicle stick into the mold.
Freeze for at least 4 hours.
Enjoy!
I like to do a few raspberry lemonade popsicles as well.


Sparkling Berry


You will need:
Sparkling Water
Berries, I used Blueberries and Blackberries
Sliced Fruit, I used Apples


Place the berries and fruit of your choice into a popsicle mold.
Pour the sparkling water over the fruit leaving 1/4 of an inch of space from the top
Place a popsicle stick into the mold.
Freeze for at least 4 hours.
Enjoy!


Coconut Peach


You will need:
Coconut Water
Peaches, Sliced
Shredded Sweetened Coconut


Place the sliced peaches into a popsicle mold.
Pour the coconut water over the peaches leaving 1/4 of an inch from the top.
Place a thin layer of the shredded sweetened coconut on top.
Place a popsicle stick into the mold.
Freeze for at least 4 hours.
Enjoy! 


I love to whip up a batch of these popsicles and have them on hand for summer nights.
They are simple and lean towards the healthier side of treats so, it's a win-win.
What is your favorite summer treat?


All my love,
Autumn

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